No-bake Nutella cheesecake

Serves Icon
Time 35 Minutes
plus ideally overnight but minimum of 6 hours refrigeration to set
  • 300g Oreo biscuits (including filling) – alternatively, use 300g chocolate biscuits (such as Arnott’s Choc Ripple)
  • 150g unsalted butter, melted, plus extra to grease loose-bottom cake pan
  • 300ml thickened cream (240 for the filling and 60g for the Nutella ganache)
  • 300g full-fat cream cheese (such as Philadelphia), at room temperature
  • 250g mascarpone
  • 100g icing (confectioners') sugar, sifted
  • 15g unsweetened cocoa powder (such as Perugina Cacao Amaro)
  • 550g Nutella (400g for cheesecake filling and 150g for Nutella ganache)

Requires: 23cm round, loose-bottom cake pan; food processor and stand mixer or hand beater

How to Make It
Step 1

Grease a 23cm round, loose-bottom cake pan by lightly buttering the base and sides with butter (or margarine). Line the base and sides with baking paper.

Step 2

To make the biscuit base, place the biscuits in a food processor. Process until the biscuits are finely crushed and resemble breadcrumbs. Slowly add the melted butter through the feed tube and continue to process until well combined. Use a potato masher or the back of a spoon to press the biscuit mixture evenly over the base of the prepared cake pan. Refrigerate while preparing filling.

Step 3

Pour 240g of the thickened cream into the stand mixer bowl (or mixing bowl if using hand beater). Use a stand mixer with wire whip beater or hand beater to beat until stiff peaks form. Refrigerate until ready to use.

Step 4

In a separate bowl, add the cream cheese, mascarpone, icing sugar and cocoa powder. Where available, use a flat beater attachment to beat until smooth and creamy. Add 400g Nutella and continue to beat until well combined.

Step 5

To make the Nutella cheesecake filling, remove the bowl with whipped cream from the fridge. Use a spatula to fold half of the whipped cream into the Nutella filling. Fold the remaining cream into the Nutella filling mixture.

Step 6

Remove the biscuit base from the fridge. Use a spatula to pour Nutella cheesecake filling over biscuit base. Smooth the surface and refrigerate for 4 hours.

Step 7

Add the finishing touch to the Nutella cheesecake by making a rich Nutella ganache. To make the Nutella ganache topping, combine the remaining 150g Nutella and 60g thickened cream into a glass or ceramic bowl. Heat in the microwave for 30 seconds or until the cream has melted. Use a whisk or spoon to stir until well combined. Pour the Nutella ganache over the cheesecake filling and smooth the surface. Refrigerate preferably overnight or a minimum of a further 2 hours to set – buon appetito!

Note: Store left over cheesecake in the fridge for 2-3 days.

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